For about a year now, I have heard about a local Ann Arbor restaurant called Eve. A friend of mine gave me her book that had just been published. The restaurant is located in downtown Ann Arbor, in an area called Kerry Town. Eve itself is very small and dark, giving the dining room a very rom... Read More

I've discovered the best milkshake on earth, but I'm afraid you'll never have one. I could reveal all of the details - that it's real strawberry and frozen yogurt, made by Freshens - but it wouldn't matter.  You still wouldn't be me, sitting in the cafeteria of George Washington University Hospital, just after your mother came out of brain surgery.

People ofte... Read More

 It seems once you consider going to culinary school, letters and pamphlets flood your mailbox. I think I could literally wall paper my house with the magazines, newsletters, and brochures I received from Johnson and Wales, La Cordon Bleu, and the Art Institute.. No offense to any of the other schools, but I knew right off I wanted to either go to JWU, or CIA.. Charl... Read More

Every Monday morning when I worked at Cake Nouveau, my boss would come in and we would start making the two new cupcakes flavors for that week. Every week the bakery served a vanilla and a chocolate cupcake, but every week two new flavors would be brought in. The flavors would usually be themed to the season ... Read More

When I was considering a move to Manhattan, both the French Culinary Institute and my girlfriends enticed me with the same promise: variety. The FCI's material stressed the school's prime location in NYC, with its diversity of culinary opportunities. My girlfriends, on the other hand, emphasized the dating opportunities. This assorted scene was certainly different fro... Read More

 Hello everyone, and welcome to the first of my "Culinary Student Blog Entries" for Chef2Chef.net! First I would like to thank you for taking the time to read what I have to say, and I hope you find it as informative and entertaining as I have during my culinary adventures at Johnson and Wales University.

First off, let me tell you a... Read More

After the first few weeks that the Cake Nouveau was open, my new life as a pastry chef calmed down a bit. At first, my boss and I would come to work at the same time. That way she could make sure there were no bumps along the road and that everything ran smoothly. It wasn’t long before she became comfo... Read More

Just when I thought I was never going to happily ingest another piece of cake again, our pastry section of level two has mercifully ended, and all I have to show for it is a bag of dough in my freezer and a toothache. Well, I suppose I also gleaned some pastry making skills from the lessons, so all was not lost. Last night we had our first nutrition lesson and returne... Read More

After I graduated high school, I decided to take a year off to gain experience in the food industry. I starting working with a woman who was opening a small bakery for the first time in Ann Arbor, MI. The bakery was a cupcake shop that also specialized in wedding and specialty cakes. I agreed to be her assistant pastry chef, full time, and to help her with the ope... Read More

Hello, and welcome to my first post on Chef2Chef! I'm currently in Level 4 of the Classic Culinary Arts Program at the French Culinary Institute, and only two months from receiving my graduation toque. For more about me and my culinary background, please check out my bio.

If you're one of the readers of this blog other than my mother (who may be the only reader... Read More